Leek and Potato Laksa
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
A velvety, aromatic Southeast Asian curry soup featuring tender leeks and creamy potatoes in a fragrant coconut-based broth infused with lemongrass, galangal, and turmeric for a warming, satisfying meal.
Ella x
Ingredients
- 400 mlcoconut milk
- 800 mlvegetable stock
- 3leeks(white and light green parts, sliced into rings)
- 400 gpotatoes(cubed)
- 2lemongrass stalks(bruised and halved)
- 30 gfresh turmeric root(grated or sliced)
- 20 ggalangal(thinly sliced)
- 2red chilies(deseeded and minced)
- 3shallots(thinly sliced)
- 3garlic cloves(minced)
- 15 mlfish sauce
- 30 mllime juice
- 30 mlvegetable oil
- 15 gfresh coriander(roughly chopped)
Detail level
Instructions
- 1
Heat oil in a large pot and gently fry the shallots until golden and fragrant, about 3-4 minutes.
Tip: Don't rush this step as it builds the flavour base for the entire laksa.
- 2
Add minced garlic and red chilies, stirring constantly for 1 minute until aromatic.
Tip: Keep the heat moderate to avoid burning the garlic.
- 3
Stir in the grated turmeric and sliced galangal, cooking for another 2 minutes to release their essential oils.
Tip: The mixture should become fragrant and slightly darkened in colour.
- 4
Pour in the vegetable stock and coconut milk, then add the bruised lemongrass stalks. Bring to a gentle simmer.
Tip: Stir well to combine the aromatic paste with the liquids evenly.
- 5
Add the cubed potatoes and cook for 12-15 minutes until they begin to soften.
Tip: The potatoes should still hold their shape but be tender when pierced with a fork.
- 6
Add the sliced leeks and continue simmering for 8-10 minutes until both vegetables are fully tender.
Tip: Leeks cook quickly, so don't overdo this stage or they'll become mushy.
- 7
Remove the lemongrass stalks, then stir in the fish sauce and lime juice to taste. Adjust seasoning as needed.
Tip: The lime juice should brighten the broth; add more if needed for balance.
- 8
Ladle the laksa into bowls and garnish generously with fresh coriander. Serve hot.
Tip: Offer lime wedges on the side for diners to add extra brightness if desired.
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